食醋返浑的原因分析及其防治方法

Analysis of reasons and methods of prevention for back mixing of vinegar

本文从生物和非生物两方面论述了食醋返浑的原因。生物性返浑主要是由微生物引起的,非生物性返浑主要是由光照,氧气,温度,大分子有机物,金属离子,美拉德反应等因素引起的,同时针对这些原因论述了目前常用的几种防治方法。

This paper diseusses the reasons of baek mixing of vinegar from biology and non-biology. Biologieal baek mixing is mainly eaused by mierobes,and non-biologieal baek mixing is mainly eaused by sunlight,oxygen,temperature,maeromoleeular organie eompounds,metal ions,Maillard reaetion and so on, and this paper expatiate several eontrol measures reeently to these reasons.